Easy Fresh Crab Salad Recipe

this Fresh Crab Salad features sweet, tender Blue Swimmer Crab, crunchy celery, and a zesty lemon-mayo dressing. It’s a light, flavourful seafood dish perfect for lunch or dinner.

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Course: Appetizer, Entree, Light Meal

Keyword: Crab Dip, Crab Salad, Seafood Salad

Prep Time: 10

Cook Time: 30

Servings: people

Calories: 321kcal

Ingredients

500 g fresh blue swimmer crab meat cleaned of any shells
120 g mayonnaise or Greek yogurt for a lighter option
15 g dijon mustard
15 ml lemon juice freshly squeezed
10 g fresh chives chopped
100 g celery finely diced
50 g red onion finely diced
Salt and pepper to taste
1 Optional: baguette sliced and toasted
Optional garnish: lemon wedges dill, or chives

Instructions

Prepare the Crab Meat

If using fresh cooked Blue Swimmer Crab, crack the shells and carefully remove the meat. Be sure to clean it thoroughly, removing any bits of shell or cartilage. Gently pat the crab meat dry with paper towels before using it.

Alternative:

For a quicker option, use pre-packaged crab meat such as refrigerated lump crab or canned crab. Drain any excess liquid and pat the crab meat dry.

Make the Dressing:

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard and lemon juice. This creamy yet tangy dressing adds a burst of freshness to the salad without overpowering the delicate crab flavour.

Mix in the Vegetables:

Add the finely diced celery and red onion to the dressing. These vegetables provide a crunchy texture and subtle sweetness, balancing the richness of the crab and dressing.

Fold in the Crab Meat:

Gently fold the fresh Blue Swimmer Crab meat (or pre-packaged crab) into the dressing mixture. Be careful not to break up the crab too much; you want nice chunks of meat in every bite. Season the salad with salt and pepper to taste.

Refrigerate:

Cover the crab salad with cling wrap and pop it in the fridge for at least 10 minutes to allow the flavours to meld together.

Serve:

Garnish the crab salad with finely chopped chives and a sprinkle of paprika. Serve the crab salad atop lightly toasted baguette slices.
Alternatively serve crab over a bed of mixed greens for a light and refreshing meal. Add sliced or cubed avocado for extra creaminess, and garnish with lemon wedges for fresh finish.

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